GIST OF THE DAY

Mastering basic fruit cutting techniques not only enhances the presentation of your dishes but also makes the process more enjoyable and efficient. Here are ten essential techniques to get you started: Slicing Common Fruits: Apples, oranges, kiwis Description: Slicing involves cutting fruit into thin, even pieces. Use a sharp knife and make sure to cut against the core or pit. For apples and pears, first cut the fruit in half, remove the core, and then slice. For citrus fruits, cut off the ends, stand the fruit upright, and slice downward. An image showing an apple being sliced into even, thin pieces. Dicing Common Fruits: Melons, mangoes, pineapples Description: Dicing involves cutting fruit into small, even cubes. This technique is ideal for fruit salads and salsas. Start by slicing the fruit, then cut each slice into strips, and finally, cut the strips into cubes. For mangoes, slice the cheeks off the pit, score the flesh without cutting through the skin, and push the skin inwa